This thread made me want beetroot!
So, not thermomix but I made a warm salad of roasted red onion, butternut pumpkin and beetroot topped with marinated goat cheese and vino cotto. Had alongside barbecued scotch fillet steaks.
I pre-roasted smallish beetroot wrapped in foil with a little bit of oil, salt and pepper for about 1.5 hours at 160c then cooled it, took the skin off and quartered each one.
The butternut pumpkin and red onion were roasted together at about 180c. Beetroot then thrown in to warm up. Once the beetroot was warm I tumbled everything into a bowl and crumbled over the goat cheese then drizzled with vino cotto.
Was a nice wintery side dish for the steak. I've got leftover roasted veg (untouched by the cheese and dressing) in the fridge ready to repeat later in the week.
